Try This Gluten-Free Wasabi Roasted Pumpkin Seeds Recipe

[Lucy scoops out the innards of the pumpkin Linus brought] Linus: [groans] You didn’t tell me you were gonna kill it!

– It’s the Great Pumpkin, Charlie Brown

When roasting this year’s pumpkin seeds, I drew inspiration from Ricki over at Diet, Dessert and Dogs. Tired of plain ol’ pumpkin seeds coated with salt, I wanted to branch out into something more exotic and exciting. My Asian-Inspired Pumpkin Seeds have a tangy bite that will keep you going back handful after handful.

Preheat oven to 375 degrees. Add pumpkin seeds in a single layer to a large baking dish. Add all ingredients and mix thoroughly to coat seeds. Roast for approximately 30 minutes (stir every 10 minutes) until liquid is absorbed.

Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

2 Comments

Sometimes I swear I buy the pumpkins just so I can roast the seeds! These look fantastic. I love tamari roasted almonds, and we are big on anything spicy in our house–sounds like the perfect combination. I am sure you’re right that I will be eating these handful after handful–because I’m heading out to get another pumpkin so I can make these this weekend! 🙂

Oh I have tried this pumpkin seeds at home. I have fried them, make them dry and put something on the seeds like small amount of salt and there you go. Its just our hobby to eat pumpkin seeds 🙂 Great post!